Uni Pasta x Bulgogi. One of my favourite things in the world to eat is Uni. While only available seasonally, Sea Urchin, as it better known, is decadent, thick, buttery and creamy. Infusing it into a creamy pasta sauce is the perfect way to get more out of it is sold in small portions. My favourite Pasta is Pappardelle, an Egg Noodle which works well with the creaminess of this dish. Pairing this together with Air-fried Bulgogi, Barbequed Korean Beef, is the perfect way to make Uni Pasta even more satisfying.A sumptuous balance of East meets West.
Fun fact: Maurizio Gucci‘s (the central subject in House of Gucci) favourite dish was Uni Pasta.
1 large tray of Uni 16 oz Ribeye Steak, thinned in half 1/4 cup Korean BBQ Marinade 250g package of Pappardelle Pasta 1/3 cup Heavy Cream 1/4 cup Evaporated Milk 1/4 cup Korean BBQ Marinade 3 tbsp Unsalted Butter 1 tbsp Truffle Oil 5 bulbs garlic, minced
1. Marinate steak for minimum one hour in refrigerator. Leave at room temperature about 30 minutes before cooking.
2. Boil pasta till al dente and strain. Do not rinse. Set aside no longer than 20 minutes to avoid drying too much.
3. In large pan, sautée garlic in butter for a couple minutes. Do not over-brown.
4. Add-in cream, milk and truffle oil. Reduce heat to low and simmer a couple minutes. Season with salt, to taste. It’s fine if the sauce is slightly salty as it will balance out when it coats the Pappardelle.
5. Mix-in about 3/4 of the Uni, stirring occasionally till pieces are broken. Do not overcook.
6. Toss-in pasta gently and coat in cream sauce. Remove from heat.
7. Pre-heat Air Fryer at 400°F for three minutes.
8. Dividing steak into two batches, fry each batch for about 3-4 minutes. Do not overcook as these should be sliced thin so they will cook quickly. Set aside on platter and cut into small bite-size pieces.
9. Plate pasta twirling gently in ladle with a large serving fork. Sprinkle with Parmesan. Add portion of Bulgogi on the side.
10. Add pieces of Uni on-top and garnish with Furikake and scallions. Serves 4-6.
Creamy Seafood Bake. We’re still of the firm belief that cheese and seafood go well together. Something hearty, flavourful at every bite and decadent for this cold winter weather.
2 lbs Manila Clams, scrubbed
300g Tilapia, cut into chunks
1/2 450g package of Capellini
3 cups Baby Spinach
3/4 cup 18% cream
3/4 cup Mozzarella and Cheddar, shredded
1/4 cup white wine
4 cloves garlic, minced
3 tbsps butter
2 strips bacon, chopped
2 tbsps flour
1 stalk green onion, minced
1 tbsp White Truffle Oil
Sea salt and pepper, to taste
Parmesan Cheese, grated
1. Prepare pasta till al dente and strain. Set aside.
2. Pre-heat oven to 375°F.
3. In large skillet, sautée bacon, garlic and green onions in butter.
4. Add cream and reduce heat to medium-low to a simmer, stir-in spinach.
5. Once spinach has wilted, add Tilapia and clams. Cover lid and cook about 5-6 minutes or till clam shells open. Do not overcook.
6. Stir-in salt, pepper, wine and truffle oil. Turn off heat.
7. Place pasta in baking dish. Spoon seafood and sauce over top of pasta.
8. Sprinkle cheeses on-top and garnish with Cilantro.
9. Turn oven to broil mode, broiling for 5-6 minutes or till top of mixture is golden.
Meatballs x Pasta. Fall means comfort foods and our favourite always has been Spaghetti & Meatballs. Of course now that we’ve grown-up we’ve found little ways to elevate and make it a bit more sophisticated. We hope you like our take!
17.6 oz Alfetra Pasta (i.e. Vesuvio) 1/2 lb medium ground beef (or lean if you prefer, medium makes for more tender results) 1/2 lb ground pork 1 cup Panko Breadcrumbs 1 can crushed tomatoes 1 can tomato paste 1/2 cup whole milk 1/4 cup grated Parmesan Cheese 3 tbsps unsalted butter 4 slices of Mozzarella/Havarti Cheese, sliced into small squares 1 egg 1 red pepper, seeded and diced 1 white onion, minced 8 cloves garlic, minced 1/4 cup chopped Parsley 1/4 cup chopped Basil 4 Bay Leaves 4-5 Anchovies in oil 2 tbsps organic raw sugar 2 tbsps Truffle Oil Sea salt and Pepper, to taste
1. In large bowl, use hands to mix ground beef and pork, egg, half of onion, parsley, basil and garlic, Panko, milk, Parmesan, 1 tbs of truffle oil, salt and pepper. Roll into about 20 meatballs, stuffing each with a bit of cheese slices.
2. Cook in Air Fryer at 400F for about 9 minutes, dividing meatballs in two batches. Transfer to platter.
3. Cook pasta in salted water until al dente. Reserve a few ladles of the water for later. Strain pasta.
4. In large sauce pan, sautee on medium-high heat the remaining garlic, onions and red pepper, in 1 tbsp truffle oil.
5. Add tomatoes and paste and about 1/3 cup of water. Bring to boil.
6. Add bay leaves, anchovies, sugar and remainder of parsley and basil.
7. Add in meatballs, season sauce with salt and pepper and reduce to simmer. Cook for minimum two hours on low heat, stirring occasionally.
8. When ready to plate, take a large skillet and on medium heat, melt butter. Toss-in pasta and season with a bit more salt. Pour-in a couple ladles of reserved pasta water and add a bit of chopped basil, stirring gently.
9. Pour a couple ladles of sauce from the meatball mixture into the pasta, again stirring gently. Remove from heat.
10. Plate pasta. Spoon meatballs and sauce on-top of pasta. Garnish with Parmesan and basil.
Hello Kitty Mac & Cheese. She’s an icon and what better way to celebrate her in a dish worthy of her greatness, Mac & Cheese? Our mind was blown that Hello Kitty Pasta exists and we found this in a Japanese Houseware Store (Oomomo). You also can find this online. Something a little fun and comforting to make your day for kids big and small!
5-6 drops red food colouring (or beet juice if you’re conscious like that!)
Sea salt and pepper
1 cup Panko
½ cup Parmesan, grated
4 tbsps unsalted butter, melted
½ tsp Paprika
4 drops red food colouring (or beet juice!)
1. Cook Pasta till al dente and set aside. Toss in a bit of olive oil.
2. Preheat oven at 350°F.
3. In large sauce pan on medium heat, melt butter, add cheeses (reserve about a cup or more), milk, cream, salt and pepper. Stir frequently till just melted.
4. In small bowl mix flour and a bit of water to make a slurry.
5. Whisk slurry into cheese sauce and drop-in colouring. If lumps form, use sieve to strain lumps out.
6. Place pasta in baking dish and pour sauce, mixing evenly.
7. Sprinkle remaining cheese on-top.
8. Mix colour into butter. Add Panko, Paprika and Parmesan.
9. Top pasta with crust mixture and bake 30 minutes till crust is golden.
10. Allow to cool 30 minutes before serving. Serve with Sriracha or Ketchup.
Pasta with Shrimp and Mussels in Wine-Cream Sauce. This is one you save for someone you love a lot! The way the juices from the mussels and shrimp infuse into this gorgeous creamy wine sauce is perfection. Be careful not to overcook your seafood. You want to remove this from the heat as soon as they’re cooked.
Ingredients: 450g spaghetti, cooked 2 lbs mussels, scrubbed clean and soaked in salt water 1 lb shrimp 1/2 cup white wine 1/2 cup 18% cream 1/2 cup whipping cream 4 tbsps unsalted butter 4 tbsps flour 1 white onion, minced 5 cloves garlic, minced Handful of Cilantro, minced Sea salt and pepper
1. Cook spaghetti till Al Dente. Strain and set aside.
2. Sautée garlic and onion in butter on medium-high in large skillet till onions are translucent.
3. Drain mussels after soaking in salt water 20 minutes.
4. Add mussels, cream, wine, half of cilantro plus generous sprinkling of salt and pepper.
5. Cover with lid for about 10 minutes. With about 3 minutes left, add shrimp. Cook till shrimp are red, careful not to overcook.
6. In small bowl, make a slurry with equal parts flour and water, mixing till smooth.
7. Mix flour slurry into butter sauce bit by bit till sauce thickens and remove from heat. Coat shrimps and mussels in sauce.
8. Take large serving fork and spiral spaghetti into a ladle and transfer onto plate. Add mussels and shrimp onto pasta, garnish with cilantro and sprinkle with Parmesan Cheese. Serve.
Jumbo Shrimp Pasta in Pesto. Few things are as decadent as Seafood on Pasta. And it can be prepared so quickly! If you can find jumbo Argentinian Shrimp at your Grocer, it’s definitely worth it for this. I stock-up on my Trader Joe’s every time I visit the U.S., but you can use whatever basil-based Pesto you like in this.
Ingredients: 454g Spaghetti 190g jar Trader Joe’s Genovese Pesto (or your favourite) 15 jumbo Argentinian Shrimp, shelled and de-veined 1 cup Arugula/Spinach mix 4 tbsps unsalted butter 12 Grape Tomatoes 5 cloves garlic, minced 2 red chillies, seeded and minced 1 tbsp basil, chopped Sea salt and pepper, to taste
Parsley, minced for garnish Parmesan Cheese
Cook pasta till al dente, set aside.
In large skillet, heat butter on medium-high heat. Sautée garlic, tomatoes and chillies.
Sautée shrimp, adding salt, pepper and basil, till just cooked – do not overcook. Set shrimp aside.
Add Pesto to skillet and stir evenly.
Toss-in spaghetti and season once again with sea salt and pepper. Coat in pesto and butter mixture.
Reduce heat to low and add arugula/spinach mixture, mixing gently till just wilted.
Use large serving fork and twirl spaghetti till you get desired serving size and guide with a large spoon onto plate. Top with shrimp, parsley and Parmesan cheese. Serve.
Meatless Sausage x Peppers. This is a hearty Italian classic which I felt could’ve been replicated with a plant protein. You easily could swap it out for meat sausage and that’s totally cool! I chose a tiny pasta, Tubetti, to sop-up all the liquid here, that way none of the flavour in the sauce gets lost. This has got a bit of kick, so you can omit the chillis if you like and use the non-spicy Yves Sausage as well. You’ll most definitely have leftovers! 🇮🇹
1 green, yellow and red pepper each, seeded and sliced thin
1 450g package of Pasta
1 package Yves Spicy Italian Veggie Sausage, each sausage cut into six pieces
1 pint mushrooms, sliced thin
1 small onion, minced
1 can crushed tomatoes
5 cloves garlic, minced
2 red chillies, seeded and minced
1/2 cup red wine
Sea salt and pepper to taste
Handful of chopped basil
Parmesan Cheese, grated
1. Cook pasta in salted water, drain in colander. Do not rinse.
2. In large skillet, heat oil medium-high heat. Brown sausage pieces on both sides. Remove from skillet.
3. Add more oil, sautée garlic, onion and chillies till translucent.
4. Add peppers and mushrooms. Add salt and pepper to taste. Cook till fully caramelized and pan has some brown bits.
5. Add wine and cook down till some of liquid is gone. You can add a bit of water if there isn’t much liquid there.
6. Add tomatoes, basil and sausage into pan and bring to boil.
7. Reduce heat to low and simmer 30 minutes.
8. Add pasta to the skillet and coat evenly, allowing pasta to soak-up sauce. Add one more round of salt and pepper.
9. Scoop onto plate. Garnish with cilantro and top with Parmesan Cheese. Serve.
Tiramisu Oreo Tiramisu. Now for a limited-time only, Tiramisu Oreos are available. And they’re amazing! This was a chance to combine two favourites! I love that Tiramisu doesn’t need to be baked, hence less work and it honestly tastes better by the day. Something euphoric happens with you get a taste of that coffee and Mascarpone together and you get the nose once you take a bite.
If you don’t have Coffee Liquer, boil a simple syrup of equal parts organic raw sugar and water (3/4 cup each), three tbsps high-grade freeze-dried coffee (I use a Japanese coffee by Maxim). Once cooled a bit, add 1 tsp vanilla and 2/3 cup Vodka. Allow to cool before using. Easy.
2 packs (24 total) Ladyfinger biscuits
1 275g tub of Mascarpone or Cream Cheese plus 1/4 cup of whipping cream
3 eggs, separated and room temperature
3/4 cup double-strength coffee or Espresso, room temperature
2/3 cup whipping cream
2 tbsps organic raw sugar
2 tbsps icing sugar
1/4 cup Coffee Liquer
10 Tiramisu Oreos, crushed
1 tsp vanilla extract
1/8 tsp sea salt
1. Mix half of Coffee Liquer and coffee in a shallow platter or bowl.
2. Dip one side only of each Ladyfinger into coffee. Arrange along bottom of rectangular dish. Break some of them to fill gaps, ensuring bottom is covered. Press down gently with hands.
3. In large bowl using hand mixer, whip Mascarpone with vanilla and remainder of liquer.
4. Whisk egg yolks and raw sugar till creamy in a bowl placed within a larger bowl containing a bit of warm water.
5. Using handmixer, add yolk mixture into Mascarpone.
6. In separate bowl, whip your whipping cream with handmixer. Fold with spatula into Mascarpone.
7. In another bowl, whip egg whites and salt with handmixer till stiff peaks form. Add icing sugar and whip till stiff peaks stand on their own.
8. Fold egg whites into Mascarpone with spatula till just combined. Mixture should be fluffy and creamy.
9. Pour half of the mixture over dipped Ladyfingers. Sprinkle some crushed Tiramisu Oreos crumbs on-top.
10. Repeat step 2.
11. Repeat step 9 without crushed Oreos.
12. Refrigerate covered for 2 hours.
13. Using sieve, dust cocoa powder over top. Sprinkle with more crushed Tiramisu Oreos. Cover.
14. Refrigerate overnight. Serve.
Meatless Lasagna. Growing-up I had Lasagna maybe twice. Being from a Chinese family, we rarely ever ate Italian other than my Dad’s take on Spaghetti, which though not bad, was Tomato Paste and Ketchup-based with ground pork, peas and carrots. You can imagine the shock of my classmates who got introduced to Hong Kong-style Spaghetti at my sixth birthday party!
My Mom was excited that I asked her to help assemble my Meatless Lasagna and I’m glad I got to show them a proper Lasagna. No processed cheese, LOL. 🧀
You cannot tell this is meatless. It’s got the same heartiness and flavour a Meat Lasagna has. Everyone should be pitching-in their part and reducing our carbon footprint. Eat meatless once a week. This is an easy way to do it!
9 Lasagne noodles
2 packages of Yves Original Veggie Ground Round
1 can of crushed tomatoes
1 can of tomato paste
2 cups of shredded Mozzarella
1/2 tub of Ricotta
1 pint of mushrooms, sliced
1/2 yellow pepper, diced
1 white onion, minced
3 cloves garlic, minced
1 tablespoon organic raw sugar
Salt and pepper to taste
Grated Parmesan Cheese
1. Boil noodles till al dente. Place aside in a tray and drizzle a bit of oil on them to prevent from sticking.
2. In medium-sized sauce pan, sauteé garlic and onion. Add-in peppers and mushrooms, cook till mushrooms wilt. Season with salt and pepper.
3. Add-in Veggie Ground Round.
4. Cook about 5 minutes on medium heat.
5. Add-in crushed tomatoes and tomato paste. Add 1/4 tomato paste can of water.
6. Bring to boil and add sugar.
7. Reduce to low heat and simmer 20 minutes, stirring occasionally.
8. Pre-heat oven at 375°F.
9. Prepare a 13 x 9″ tray, ladle some of the tomato mixture in, covering bottom.
10. Layer 3 Lasagne noodles on-top.
11. Add layer of Mozzarella, followed by dollops of Ricotta, covering surface.
12. Add 3 more noodles. Ladle some tomato mixture on-top, then Mozzarella and Ricotta.
13. Repeat steps 10 to 12 again.
14. Add 3 final noodles on-top. Ladle tomato mixture on-top. Cover with Mozzarella.
15. Cover tray with foil and bake 35 minutes.
16. Remove foil and bake 10 more minutes.
17. Cool 20 minutes and serve.